I'm a bit of a pepper head. I love the smell of dried chilis of all kinds, and love the citricy crunch they add to when added fresh to a dish.

The hottest I've cooked with thus far have been habaneros as they are the most freely available at my local markets.

I'm curious if anyone has ever cooked with hotter? How was the flavor? Did the heat overpower any possibility to bring out the flavor?